CN110692794A - Acer truncatum nervonic acid gel candy and preparation method thereof - Google Patents
Acer truncatum nervonic acid gel candy and preparation method thereof Download PDFInfo
- Publication number
- CN110692794A CN110692794A CN201911002351.5A CN201911002351A CN110692794A CN 110692794 A CN110692794 A CN 110692794A CN 201911002351 A CN201911002351 A CN 201911002351A CN 110692794 A CN110692794 A CN 110692794A
- Authority
- CN
- China
- Prior art keywords
- acer truncatum
- nervonic acid
- gel candy
- acid
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000219226 Acer truncatum Species 0.000 title claims abstract description 73
- GWHCXVQVJPWHRF-KTKRTIGZSA-N (15Z)-tetracosenoic acid Chemical compound CCCCCCCC\C=C/CCCCCCCCCCCCCC(O)=O GWHCXVQVJPWHRF-KTKRTIGZSA-N 0.000 title claims abstract description 45
- XJXROGWVRIJYMO-SJDLZYGOSA-N Nervonic acid Natural products O=C(O)[C@@H](/C=C/CCCCCCCC)CCCCCCCCCCCC XJXROGWVRIJYMO-SJDLZYGOSA-N 0.000 title claims abstract description 44
- GWHCXVQVJPWHRF-UHFFFAOYSA-N cis-tetracosenoic acid Natural products CCCCCCCCC=CCCCCCCCCCCCCCC(O)=O GWHCXVQVJPWHRF-UHFFFAOYSA-N 0.000 title claims abstract description 44
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000019198 oils Nutrition 0.000 claims abstract description 30
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 19
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims abstract description 16
- 238000001914 filtration Methods 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 102000004190 Enzymes Human genes 0.000 claims abstract description 11
- 108090000790 Enzymes Proteins 0.000 claims abstract description 11
- 238000002425 crystallisation Methods 0.000 claims abstract description 10
- 230000008025 crystallization Effects 0.000 claims abstract description 10
- 238000000926 separation method Methods 0.000 claims abstract description 9
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 8
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000000706 filtrate Substances 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 238000004537 pulping Methods 0.000 claims abstract description 6
- 150000007524 organic acids Chemical class 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims abstract description 3
- 239000000499 gel Substances 0.000 claims description 32
- 238000000034 method Methods 0.000 claims description 14
- 108010059892 Cellulase Proteins 0.000 claims description 10
- 229940106157 cellulase Drugs 0.000 claims description 10
- 229940088598 enzyme Drugs 0.000 claims description 10
- 108091005804 Peptidases Proteins 0.000 claims description 9
- 239000004365 Protease Substances 0.000 claims description 9
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims description 8
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims description 8
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims description 8
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims description 8
- 239000005642 Oleic acid Substances 0.000 claims description 8
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 claims description 8
- 235000020661 alpha-linolenic acid Nutrition 0.000 claims description 8
- 239000000919 ceramic Substances 0.000 claims description 8
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims description 8
- 229960004488 linolenic acid Drugs 0.000 claims description 8
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 claims description 8
- 239000012528 membrane Substances 0.000 claims description 8
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 8
- 235000021313 oleic acid Nutrition 0.000 claims description 8
- 238000000108 ultra-filtration Methods 0.000 claims description 8
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 235000020778 linoleic acid Nutrition 0.000 claims description 6
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 5
- 238000005374 membrane filtration Methods 0.000 claims description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 229920001817 Agar Polymers 0.000 claims description 2
- 108010010803 Gelatin Proteins 0.000 claims description 2
- 229920000881 Modified starch Polymers 0.000 claims description 2
- 239000004368 Modified starch Substances 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- 150000007513 acids Chemical class 0.000 claims description 2
- 239000008272 agar Substances 0.000 claims description 2
- 235000010419 agar Nutrition 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 238000002844 melting Methods 0.000 claims description 2
- 230000008018 melting Effects 0.000 claims description 2
- 235000019426 modified starch Nutrition 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 239000000047 product Substances 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 238000000605 extraction Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000003921 oil Substances 0.000 description 25
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 12
- 238000001816 cooling Methods 0.000 description 9
- 229930003427 Vitamin E Natural products 0.000 description 6
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 6
- 239000004519 grease Substances 0.000 description 6
- 229940046009 vitamin E Drugs 0.000 description 6
- 235000019165 vitamin E Nutrition 0.000 description 6
- 239000011709 vitamin E Substances 0.000 description 6
- 239000000126 substance Substances 0.000 description 5
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 3
- 210000002421 cell wall Anatomy 0.000 description 3
- 230000009849 deactivation Effects 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- 210000004126 nerve fiber Anatomy 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 230000004913 activation Effects 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 238000005886 esterification reaction Methods 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 210000002569 neuron Anatomy 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 230000008439 repair process Effects 0.000 description 2
- 238000007127 saponification reaction Methods 0.000 description 2
- 150000003384 small molecules Chemical class 0.000 description 2
- JSPNNZKWADNWHI-PNANGNLXSA-N (2r)-2-hydroxy-n-[(2s,3r,4e,8e)-3-hydroxy-9-methyl-1-[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoctadeca-4,8-dien-2-yl]heptadecanamide Chemical compound CCCCCCCCCCCCCCC[C@@H](O)C(=O)N[C@H]([C@H](O)\C=C\CC\C=C(/C)CCCCCCCCC)CO[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O JSPNNZKWADNWHI-PNANGNLXSA-N 0.000 description 1
- 108090000145 Bacillolysin Proteins 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
- 102000035092 Neutral proteases Human genes 0.000 description 1
- 108091005507 Neutral proteases Proteins 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 229930183167 cerebroside Natural products 0.000 description 1
- RIZIAUKTHDLMQX-UHFFFAOYSA-N cerebroside D Natural products CCCCCCCCCCCCCCCCC(O)C(=O)NC(C(O)C=CCCC=C(C)CCCCCCCCC)COC1OC(CO)C(O)C(O)C1O RIZIAUKTHDLMQX-UHFFFAOYSA-N 0.000 description 1
- 210000003792 cranial nerve Anatomy 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000005059 dormancy Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 230000003902 lesion Effects 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000003550 marker Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000001338 necrotic effect Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 210000000944 nerve tissue Anatomy 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 230000037152 sensory function Effects 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/025—Pretreatment by enzymes or microorganisms, living or dead
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Botany (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention relates to the field of food processing, and discloses a acer truncatum nervonic acid gel candy and a preparation method thereof, wherein the acer truncatum nervonic acid gel candy comprises the following steps of 1) removing shells of acer truncatum seeds, adding water and pulping, 2) heating the pulp to 50 ~ ℃, adding an organic acid to adjust the pH to 5 ~, adding a complex enzyme, carrying out enzymolysis for 4 ~ h, 3) filtering enzymolysis liquid, carrying out subcritical extraction and separation on the filtrate to obtain acer truncatum seed oil, 4) separating and purifying the acer truncatum seed oil in a low-temperature crystallization mode to obtain acer truncatum nervonic acid-rich oil, and 5) mixing the purified oil with gel and xylose to prepare the acer truncatum nervonic acid gel candy.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to acer truncatum nervonic acid gel candy and a preparation method thereof.
Background
The fatty acid composition of acer truncatum seed oil is between peanut oil and rapeseed oil, the content of unsaturated fatty acid is up to 90%, the content of linoleic acid is higher than that of olive oil and palm oil, more importantly, the acer truncatum seed oil not only contains a large amount of vitamin E (125 mg/100 g), but also contains 5 to 5 ~ 6% of nervonic acid, which is also called shark acid and has the chemical name of cis-15-tetracosenic acid, so that the acer truncatum is an important component of biomembrane in nerve tissue and a marker component of medulla in cerebroside, the nervonic acid is the first in the world recognized by various scientists and is the only one double-effect miraculous substance which can repair and dredge damaged cranial nerve passages and promote regeneration of nerve cells, and can directly act on the nerve fibers to repair and dredge, so that damaged and fallen protective sheaths are regenerated, necrotic tissues blocking the channels are dissolved, the self growth and division of the nerve fibers are induced, and lesion information generated by the nerve cells and external information can be transmitted through the nerve fibers to achieve smooth instruction, activation, dormancy, activation, and recovery of nerve networks, and complete memory and recovery of all brain and all sensory functions of patients.
The average oil content of the acer truncatum seeds is 50 percent. The prior art generally prepares the grease by a physical squeezing method, a solvent leaching method, an esterification reaction method, a saponification reaction method and the like. The grease obtained by the physical squeezing method without adding other substances is pure, but the oil yield is about 35 percent lower; the solvent extraction method, esterification method, saponification method and the like require addition of other chemicals, and the obtained oil or fat has additive components remaining, but the oil or fat yield is about 40%. The development of an oil extraction technology with high purity, no other impurity residue and high yield of the obtained oil is urgently needed.
Disclosure of Invention
In order to overcome the technical problems, the invention provides acer truncatum nervonic acid gel candy and a preparation method thereof.
In order to achieve the above object, the present invention is achieved by the following means.
A preparation method of acer truncatum nervonic acid gel candy comprises the following steps:
1) removing shells and seed coats of seed kernels of Acer Truncatum Bunge, adding water, and pulping;
2) heating the slurry to 50 ~ 60 deg.C, adding organic acid to adjust pH to 5 ~ 6, adding complex enzyme, and performing enzymolysis for 4 ~ 8 h;
3) filtering the enzymolysis liquid, and performing membrane filtration and separation on the filtrate to obtain acer truncatum seed oil;
4) separating and purifying acer truncatum seed oil by low-temperature crystallization to obtain acer truncatum nervonic acid-rich oil;
5) mixing the purified oil with gel and xylose to obtain Acer Truncatum Bunge nervonic acid gel candy.
The invention adopts an enzymolysis method, opens macromolecules in acer truncatum seeds which cannot be destroyed by a physical method, fully releases small molecules of the original coated oil, greatly improves the yield of the oil, removes macromolecular protein by membrane filtration to obtain relatively pure acer truncatum seed oil, sequentially removes oleic acid, linoleic acid and linolenic acid in the acer truncatum seed oil by low-temperature crystallization, and improves the content of nervonic acid.
Further, in the step 1), firstly, the acer truncatum bunge kernels are mixed and pulped according to the weight ratio of water to 1:1 ~ 2, and then the pulp and the water are mixed according to the weight ratio of 1 ~ 2: 1.
Further, the organic acid in the step 2) is one of citric acid, malic acid and lactic acid.
Further, the complex enzyme in the step 2) is cellulase and complex protease.
And further performing enzymolysis by using cellulase in the step 2), inactivating enzyme after the enzymolysis is finished, and then adding protease for enzymolysis. Firstly, cellulose forming cell walls is degraded by cellulase, after the degradation of the cell walls is finished, the enzyme is deactivated, then protease is used for cutting peptide bonds of macromolecular proteins, so that the macromolecular proteins are changed into small molecules, and oil molecules in acer truncatum are released without being limited by the cell walls and macromolecular reticular crosslinking, so that the yield is greatly improved.
And further, in the step 3), a multi-stage ceramic ultrafiltration membrane is selected for separation, and the precision of the ceramic ultrafiltration membrane is gradually reduced to 500D from 50 kD. The molecular weight of larger fatty acid such as nervonic acid in acer truncatum seed oil is 366D, the molecular weight of vitamin E is 430D, and the molecular weight of more than 500D is filtered after the separation by adopting a multistage ceramic ultrafiltration membrane to obtain pure acer truncatum seed oil.
And further, in the step 4), low-temperature crystallization separation is carried out according to the melting points of different acids, and oleic acid, linoleic acid and linolenic acid are sequentially separated, wherein oleic acid accounts for 23 ~ 25%, linoleic acid accounts for 33 ~ 35%, linolenic acid accounts for 2 ~ 3% and nervonic acid accounts for 4 ~ 7% in the acer truncatum seed oil, and the proportion of the nervonic acid to the vitamin E after the oleic acid, the linoleic acid and the linolenic acid are separated can be improved by about one time.
Further, the gel in the step 5) is one of starch, modified starch, pectin, gelatin and agar.
Further, the weight ratio of the gel, the xylose and the grease in the step 5) is 40 ~ 60:10 ~ 25:10 ~ 30.
Has the advantages that: compared with the prior art, the invention has the advantages that: the enzymolysis, membrane filtration and low-temperature crystallization separation technology are adopted, so that the method is safe, the grease is not wasted and is fully utilized, and the components of the grease cannot be damaged at non-high temperature; the utilization rate of the acer truncatum seeds is improved, and the oil yield is improved by about 5 percent compared with that of a chemical oil extraction method; the nervonic acid has high purity and content; the gel candy is prepared by taking the grease rich in nervonic acid as a raw material, so that the administration mode of nervonic acid is expanded, and the defect that the oral administration is not suitable due to greasiness is reduced.
Detailed Description
The present invention will be described in further detail with reference to examples. The raw materials used in the invention are all commercial products. Cellulase was purchased from Xiasang (Beijing) Biotechnology development, Inc., cellulase SPE-001; protease was purchased from Hirshi (Beijing) Biotechnology development, Inc., neutral protease SPE-008.
Example 1
A preparation method of acer truncatum nervonic acid gel candy comprises the following steps:
1) removing shells of the acer truncatum seeds, firstly mixing and pulping the acer truncatum seeds and water according to the weight ratio of 1:1, and then uniformly mixing the pulp and the water according to the weight ratio of 1: 1;
2) heating the slurry to 50 ℃, adding citric acid to adjust the pH to 5 ~ 6, adding cellulase accounting for 2 percent of the weight of the acer truncatum seeds, performing enzymolysis for 2 hours, performing microwave enzyme deactivation after the enzymolysis is finished, and adding protease accounting for 4 percent of the weight of the acer truncatum seeds, performing enzymolysis for 2 hours;
3) filtering the enzymolysis solution by plate filtration to remove most of the filter residue, and sequentially filtering the filtrate by three-stage ceramic ultrafiltration membranes with the precision of 50kD, 5kD and 500D to obtain acer truncatum seed oil; the average oil yield is 43%;
4) separating and purifying Acer Truncatum Bunge seed oil by low temperature crystallization, namely, separating by cooling and crystallizing oleic acid at 11 ℃; continuously cooling to-5 ℃, crystallizing the linoleic acid, and separating; and continuously cooling to-11 ℃, crystallizing linolenic acid, and separating to obtain the oil rich in acer truncatum nervonic acid, wherein the nervonic acid accounts for 8.2 percent of the weight of the oil, and the content of the vitamin E is 198mg/100 g.
5) Mixing the purified oil and gel with xylose at a weight ratio of 10:40:10 to obtain Acer Truncatum Bunge nervonic acid gel candy.
Example 2
A preparation method of acer truncatum nervonic acid gel candy comprises the following steps:
1) removing shells of the acer truncatum seeds, firstly mixing and pulping the acer truncatum seeds and water according to the weight ratio of 1: 2, and then uniformly mixing the pulp and the water according to the weight ratio of 2: 1;
2) heating the slurry to 60 ℃, adding malic acid to adjust the pH to 5 ~ 6, adding cellulase accounting for 3% of the weight of the acer truncatum bunge seed kernel, performing enzymolysis for 3 hours, performing microwave enzyme deactivation after the enzymolysis is finished, and adding protease accounting for 3% of the weight of the acer truncatum bunge seed kernel for performing enzymolysis for 3 hours;
3) filtering the enzymolysis solution by plate filtration to remove most of the filter residue, and sequentially filtering the filtrate by three-stage ceramic ultrafiltration membranes with the precision of 50kD, 5kD and 500D to obtain acer truncatum seed oil; the average oil yield is 45 percent;
4) separating and purifying Acer Truncatum Bunge seed oil by low temperature crystallization, namely, separating by cooling and crystallizing oleic acid at 11 ℃; continuously cooling to-5 ℃, crystallizing the linoleic acid, and separating; and continuously cooling to-11 ℃, crystallizing linolenic acid, and separating to obtain the oil rich in acer truncatum nervonic acid, wherein the nervonic acid accounts for 11.5 percent of the weight of the oil, and the content of the vitamin E is 221mg/100 g.
5) Mixing the purified oil and gel with xylose at a weight ratio of 20:50:15 to obtain Acer Truncatum Bunge nervonic acid gel candy.
Example 3
A preparation method of acer truncatum nervonic acid gel candy comprises the following steps:
1) removing shells of the acer truncatum seeds, firstly mixing and pulping the acer truncatum seeds and water according to the weight ratio of 1:1, and then uniformly mixing the pulp and the water according to the weight ratio of 2: 1;
2) heating the slurry to 55 ℃, adding lactic acid to adjust the pH to 5 ~ 6, adding cellulase accounting for 4 percent of the weight of the acer truncatum seeds, performing enzymolysis for 4 hours, performing microwave enzyme deactivation after the enzymolysis is finished, and adding protease accounting for 5 percent of the weight of the acer truncatum seeds, performing enzymolysis for 4 hours;
3) filtering the enzymolysis solution by plate filtration to remove most of the filter residue, and sequentially filtering the filtrate by three-stage ceramic ultrafiltration membranes with the precision of 50kD, 5kD and 500D to obtain acer truncatum seed oil; the average oil yield is 46%;
4) separating and purifying Acer Truncatum Bunge seed oil by low temperature crystallization, namely, separating by cooling and crystallizing oleic acid at 11 ℃; continuously cooling to-5 ℃, crystallizing the linoleic acid, and separating; and continuously cooling to-11 ℃, crystallizing linolenic acid, and separating to obtain the oil rich in acer truncatum nervonic acid, wherein the nervonic acid accounts for 13.9 percent of the weight of the oil, and the content of the vitamin E is 248mg/100 g.
5) Mixing the purified oil and gel with xylose at a weight ratio of 30: 60: 25 to obtain Acer Truncatum Bunge nervonic acid gel candy.
The present invention has been described in terms of the above embodiments, and it should be understood that the above embodiments are not intended to limit the present invention in any way, and all technical solutions obtained by using equivalents or equivalent changes fall within the protection scope of the present invention.
Claims (10)
1. The preparation method of the acer truncatum nervonic acid gel candy is characterized by comprising the following steps of:
1) removing shells and seed coats of seed kernels of Acer Truncatum Bunge, adding water, and pulping;
2) heating the slurry to 50 ~ 60 deg.C, adding organic acid to adjust pH to 5 ~ 6, adding complex enzyme, and performing enzymolysis for 4 ~ 8 h;
3) filtering the enzymolysis liquid, and performing membrane filtration and separation on the filtrate to obtain acer truncatum seed oil;
4) separating and purifying acer truncatum seed oil by low-temperature crystallization to obtain acer truncatum nervonic acid-rich oil;
5) mixing the purified oil with gel and xylose to obtain Acer Truncatum Bunge nervonic acid gel candy.
2. The preparation method of acer truncatum bunge nervonic acid gel candy as claimed in claim 1, wherein in the step 1), acer truncatum bunge kernels are mixed and pulped according to the weight ratio of 1:1 ~ 2, and the pulped product is mixed with water according to the weight ratio of 1 ~ 2: 1.
3. The method for preparing Acer truncatum nervonic acid gel candy as claimed in claim 1, wherein the organic acid in step 2) is one of citric acid, malic acid and lactic acid.
4. The method for preparing the acer truncatum nervonic acid gel candy as claimed in claim 1, wherein the complex enzyme in the step 2) is cellulase and protease.
5. The preparation method of the acer truncatum nervonic acid gel candy as claimed in claim 4, wherein in the step 2), the enzymolysis is carried out by using cellulase, the enzyme is inactivated after the enzymolysis is finished, and then protease is added for enzymolysis.
6. The preparation method of the acer truncatum nervonic acid gel candy as claimed in claim 1, wherein a multi-stage ceramic ultrafiltration membrane is selected for separation in the step 3), and the precision of the ceramic ultrafiltration membrane is gradually reduced from 50kD to 500D.
7. The method for preparing the acer truncatum nervonic acid gel candy as claimed in claim 1, wherein the separation in the step 4) is performed in a low temperature crystallization manner according to the melting points of different acids, and oleic acid, linoleic acid and linolenic acid are sequentially separated.
8. The method for preparing Acer truncatum nervonic acid gel candy as claimed in claim 1, wherein the gel in step 5) is one of starch, modified starch, pectin, gelatin and agar.
9. The preparation method of acer truncatum nervonic acid gel candy as claimed in claim 1, wherein the weight ratio of the gel, the xylose and the oil in the step 5) is 40 ~ 60:10 ~ 25:10 ~ 30.
10. A acer truncatum nervonic acid gel candy made according to any one of claims 1 ~ 8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911002351.5A CN110692794A (en) | 2019-10-21 | 2019-10-21 | Acer truncatum nervonic acid gel candy and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911002351.5A CN110692794A (en) | 2019-10-21 | 2019-10-21 | Acer truncatum nervonic acid gel candy and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110692794A true CN110692794A (en) | 2020-01-17 |
Family
ID=69200741
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911002351.5A Pending CN110692794A (en) | 2019-10-21 | 2019-10-21 | Acer truncatum nervonic acid gel candy and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110692794A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113046178A (en) * | 2020-09-11 | 2021-06-29 | 禹城鼎盛天成生物科技有限公司 | Nervonic acid grease memory recovery device and method |
| CN113584107A (en) * | 2021-06-23 | 2021-11-02 | 广西康康康生物科技发展集团有限公司 | Preparation method and application of acer truncatum lipopeptide |
| CN114287500A (en) * | 2021-12-13 | 2022-04-08 | 上海渼天芳香医药科技有限公司 | Star-kidney-grass rose angelica oil gel candy and preparation method thereof |
| CN114468299A (en) * | 2022-01-14 | 2022-05-13 | 安徽省纽斯康生物工程有限公司 | Dietary supplement rich in nervonic acid and capable of promoting brain function and preparation method and application thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103156195A (en) * | 2013-04-10 | 2013-06-19 | 饶攀 | Functional food composition and preparation method thereof |
| CN105918587A (en) * | 2016-04-22 | 2016-09-07 | 江苏丹枫神源生物科技有限公司 | Acer truncatum seed oil tabletting candies and preparation method thereof |
| CN108522767A (en) * | 2018-05-15 | 2018-09-14 | 西安中粮工程研究设计院有限公司 | A kind of soft sweets and preparation method thereof of enhancing memory |
| CN109897724A (en) * | 2019-03-20 | 2019-06-18 | 贵州中志浩宝枫健康产业技术开发有限公司 | Nutrition acer truncatum edible oil and its preparation process |
-
2019
- 2019-10-21 CN CN201911002351.5A patent/CN110692794A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103156195A (en) * | 2013-04-10 | 2013-06-19 | 饶攀 | Functional food composition and preparation method thereof |
| CN105918587A (en) * | 2016-04-22 | 2016-09-07 | 江苏丹枫神源生物科技有限公司 | Acer truncatum seed oil tabletting candies and preparation method thereof |
| CN108522767A (en) * | 2018-05-15 | 2018-09-14 | 西安中粮工程研究设计院有限公司 | A kind of soft sweets and preparation method thereof of enhancing memory |
| CN109897724A (en) * | 2019-03-20 | 2019-06-18 | 贵州中志浩宝枫健康产业技术开发有限公司 | Nutrition acer truncatum edible oil and its preparation process |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113046178A (en) * | 2020-09-11 | 2021-06-29 | 禹城鼎盛天成生物科技有限公司 | Nervonic acid grease memory recovery device and method |
| CN113584107A (en) * | 2021-06-23 | 2021-11-02 | 广西康康康生物科技发展集团有限公司 | Preparation method and application of acer truncatum lipopeptide |
| CN114287500A (en) * | 2021-12-13 | 2022-04-08 | 上海渼天芳香医药科技有限公司 | Star-kidney-grass rose angelica oil gel candy and preparation method thereof |
| CN114468299A (en) * | 2022-01-14 | 2022-05-13 | 安徽省纽斯康生物工程有限公司 | Dietary supplement rich in nervonic acid and capable of promoting brain function and preparation method and application thereof |
| CN114468299B (en) * | 2022-01-14 | 2023-12-01 | 安徽省纽斯康生物工程有限公司 | Nervonic acid-rich dietary supplement for promoting brain functions and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110692794A (en) | Acer truncatum nervonic acid gel candy and preparation method thereof | |
| CN109810201B (en) | Ultrasonic wave composite acidic water extraction method for cordyceps polysaccharide and cordycepin in cordyceps militaris | |
| CN106579443A (en) | Method for extracting anthocyanin from mulberries | |
| CN103232552A (en) | Method for preparing brown algae fucosan and fucoxanthin in enzymic way | |
| EP3397066B1 (en) | Process for separating proteins from biomass materials | |
| CN106360718A (en) | Extraction technology of aloe vera gels | |
| CN103073657B (en) | A kind of Sunflower Receptacle low-fat pectin production method | |
| CN114457132A (en) | Method for preparing starch and non-thermal denatured protein powder by using rice as raw material | |
| CN107050217A (en) | A kind of preparation method of aloe gel | |
| CN116987056A (en) | Method for extracting dihydroquercetin from larch | |
| CN106632208A (en) | Extraction method for anthocyanin from purple sweet potato | |
| CN112724273B (en) | Method for extracting and preparing high molecular weight tremella polysaccharide | |
| CN102746413B (en) | Method for preparing bee pollen polysaccharide through combining enzymolytic wall-breaking with hot-water ultrasonic extracting | |
| CN114250112A (en) | Process for synchronously extracting polyphenol tea oil, tea-oil tree polypeptide and tea-oil tree polysaccharide | |
| WO2001060182A1 (en) | Enzymatic processing of biomass to produce edible products | |
| CN112694515A (en) | Deep processing method for extracting soybean protein peptide by membrane method | |
| CN113355383A (en) | Comprehensive utilization and processing method of spirulina | |
| JP2001269163A (en) | AGARICUS MYCELIUM POWDER, POWDER CONTAINING AGARICUS MYCELIUM beta-GLUCANS, AND METHOD FOR PRODUCING THE SAME | |
| CN111171112A (en) | Enzymatic extraction method of bitter melon seed protein | |
| CN112841392A (en) | Preparation method of perilla protein powder | |
| CN1680220A (en) | Agent of extracting polyphenol from rape seed cakes or husks and its preparation | |
| CN115651093B (en) | Highland barley beta-glucan extraction method | |
| CN109452446A (en) | A kind of preparation method of sunflower seeds antioxidation polypeptide beverage | |
| CN110642938A (en) | Collagen draws purification system | |
| CN114214305B (en) | Enzymatic hydrolysate for preparing lonicera caerulea protoplast and preparation method and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |